Mushroom and Steak Fajita Sandwiches
A hearty, quick sandwich filled with sautéed mushrooms, peppers, and tender sirloin seasoned with oregano.
Equipment
- Large Skillet
- Knife
- Cutting Board
- Measuring Spoons
- Cookie sheet
- Spatula or tongs
Ingredients
- 1.5 tablespoons olive oil
- 1 large red onion sliced into strips
- 2 cloves garlic minced
- 1 medium red bell pepper cut into strips
- 1 pound beef sirloin tip steak cut into thin strips; grass-fed recommended
- 4 ounces white mushrooms sliced
- 2 teaspoons dried oregano
- 1/2 teaspoon black pepper
- salt to taste
- 2 whole whole wheat pita pockets cut in half
- 4 leaves romaine lettuce torn into small pieces
- 1/4 cup Greek yogurt fat-free plain or fat-free sour cream (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat.
- Add the sliced mushrooms and sauté about 6 minutes until they release moisture and begin to brown.
- Add the sliced red onion, minced garlic, and red bell pepper and continue sautéing about 4 minutes until the onion and pepper are tender.
- Push the vegetables to the side and increase heat to medium; add the sirloin strips and cook 5–10 minutes, stirring occasionally, until no longer pink.
- Season the mixture with dried oregano, black pepper, and salt to taste; stir well, cover, and simmer 5 minutes more. Drain any excess liquid.
- Brush the remaining 1/2 tablespoon olive oil on both sides of the pita halves, place them on a cookie sheet, and warm in the oven 3–5 minutes.
- Fill each warmed pita pocket with the meat-and-vegetable mixture, divide romaine lettuce among them, and top with a dollop of Greek yogurt or sour cream if using.
Notes
- Use grass-fed sirloin for better flavor if available.
- Greek yogurt is optional and can be omitted for a lighter sandwich.
- Slice the steak thinly against the grain for tender bites.